Chilli con carne is such a brilliant recipe to to have up your sleeve, made with plenty of store cupboard ingredients and mince. Cook it for hours to get a wonderfully rich taste – I have included loads of flavour swaps so you can use what you have in your cupboards. It freezes brilliantly so you can have dinner in minutes. I love serving this burrito style with flat breads, salad and cheese. It’s also great with pasta, rice or tacos.
- Heat the oil in large casserole over a medium heat. Add the onion and cook, stirring occasionally, for 6-8 minutes until golden. Chuck the garlic, chilli, any extra ingredients and a pinch of salt into the pan. Mix well.
- Add the beef, kidney beans, tomatoes and beef stock. Mix everything together really well. Cover, reduce the heat to low and cook for 2 hours. Remove the lid, increase the heat slightly and cook for another hour until really rich and thick. Stir in the chocolate if using.
- To serve, spoon some of the chilli onto the tortillas. Top with cheese and salad and serve immediately.
2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1 tsp chilli flakes
500g minced beef
1 tin kidney beans
1 tin chopped tomatoes
500ml (beef) stock or water
Extra ingredients to add – pick one
2 tsp smoked paprika and 50g 70% dark chocolate
2 tsp allspice and ½ tsp ground cinnamon
1 chipotle chilli flakes
2 tsp ground cumin and 2 tsp ground coriander
Extra ingredients to serve
Tortilla wraps or taco shells
Any grain, rice or pasta
Grated cheddar or any cheese
Red onions or spring onions
Soft herbs like coriander or parsley